Rosemary Drop Biscuits

Cheesy bites of love that any baking level can make!

These beauties are chewy, buttery and covered in delicious fresh rosemary. They are a perfect accompaniment to home made soup, chili,  and I even cover these bad boys in gravy for brunch! Which I highly recommend.  They also make a great side for holiday dishes, but make a double or triple batch because they won’t last long!

*NOTE before we get started – I like to melt the butter in a small pan instead of the microwave, it adds at bit of nuttiness to the biscuits and is oh so delicious! Just make sure you are stirring constantly and don’t let it burn. Med heat will do, pour out of the hot pan asap and into a small bowl with the remaining ingredients.

Okay let’s get started!

Ingredients:

• 2 cups flour
• 1 tbsp. sugar
• 1 tbsp. baking powder
• 1/2 tsp kosher salt
• 1 cup heavy cream
• 1/2 cup butter, melted
• 1  cup sharp cheddar, shredded (I use Tillamook pre shredded in a bag. )
• 1/2 cup fontina cheese, grated

TOPPING

• 4 tbsp. butter, melted (See notes)
• 1 tbsp. Rosemary, minced
• 1/2 tsp garlic powder

Directions:

Directions:

Preheat oven to 450. Line a baking sheet with parchment paper. In a large bowl mix the first 4 ingredients. In a second bowl combine the remaining ingredients and whisk well… slowly add the flour mixture folding in.

With a large spoon or 1/4 cup measuring cup, scoop and place batter on the baking sheet at least and inch apart. Cook for 10-15 minutes. While the biscuits are cooking whisk together the topping mixture. Remove the biscuits when done and move to a cooking rack. While still warm brush the tops with the butter mixture.

ENJOY!